Bean And Pepper Enchiladas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (16 ounce) can pinto beans, rinsed and drained
• 1 cup fat-free ricotta cheese or 1 cup part-skim ricotta cheese
• 1/2 teaspoon mild chili powder
• 1 cup shredded low-fat cheddar cheese
• 1 tablespoon olive oil
• 1 cup scallion, chopped
• 2 garlic cloves, minced
• 1 cup chunky salsa
• 1/4 cup low-sodium tomato paste
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon red wine vinegar
• 12 flour tortillas

Recipe

• 1 coat two 9 x 13-inch (3-l) baking dishes with nonstick spray; set aside.
• 2 mix the beans, ricotta, chili powder, and 3/4 cup (175 ml) of the cheddar in a large bowl. set aside.
• 3 in a large nonstick skillet over medium heat, warm the oil. add the scallions and garlic; cook, stirring frequently; untill tender, 2 to 3 minutes. stir in the salsa, tomato paste, peppers, and cilantro; bring to a boil. reduce the heat to low and simmer until the sauce thickens slightly, 5 to 10 minutes. stir in the vinegar.
• 4 briefly dip each tortilla into the sauce to coat and soften it. place 2 rounded tablespoons (25 ml) of the bean filling on each tortilla. fold a tortilla to enclose the filling, and then place, seam side down, in one of the baking dishes. repeat with the remaining tortillas.
• 5 spoon the remaining sauce evenly over the enchiladas. sprinkle with the remaining 1/4 cup (50 ml) of cheddar/.
• 6 cover the baking dished loosely with foil and bake the enchiladas at 350 degrees until the cheese has melted and the sauce is hot and bubbly, 15 to 20 minutes.